In a large soup pot, combine 6 cups of water with 8 cups of low-sodium chicken broth and 1 tablespoon of sea salt. Bring this mixture to a boil over medium-high heat. Add in your chicken thighs and let the chicken boil for about 20 minutes, skimming off any foam that rises to the surface.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add in the finely chopped onion and celery. Sauté until softened and fragrant, about 5 minutes. Transfer them into your soup pot with the boiling broth.

Add the sliced carrots and 6 ounces of rotini pasta into the soup pot. Stir gently and let this simmer at a low boil for about 15 minutes or until the pasta is al dente.

Remove the chicken thighs from the pot and let them cool slightly before shredding them into bite-sized pieces. Discard any bones or excess fat and return the shredded chicken to the pot.

Season the soup by adding 1 teaspoon of Mrs. Dash or another salt-free seasoning. Press in one garlic clove and stir in about 3 tablespoons of dill.